4Add 1 tablespoon oil to wok; rotate wok to coat side. Add carrots and onions; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef, water chestnuts and lemon peel; heat to boiling. Stir in broth mixture. Cook and stir about 1 minute or until heated through.

5Serve beef mixture over rice.

Expert Tips

Two-thirds cup of a favorite stir-fry sauce can be used in place of the beef broth, cornstarch, fish sauce and brown sugar.

Save chopping time by buying already-cut veggies at a pay-by-the-pound salad bar.